The Only Mail-Order Turkey Worth Buying, According to a Pro Cook

It’s flavorful and sustainable.

For my husband, the Thanksgiving meal is about one thing and one thing only: the turkey. He waits all year to see that golden-skinned beauty grace the Thanksgiving table, and he spends the next few days polishing off the prized Turkey Day leftovers in sandwiches and tucked inside pot pie.

A properly roasted turkey is a thing of beauty, with tender, juicy meat and a flavorful, crispy skin, but it all starts with sourcing the best possible bird. For that, I shop online from the fourth-generation, family-owned farm, Diestel Family Ranch.

Why I Love Diestel’s Pasture Raised Whole Turkey

When I’m choosing a turkey for the center of my Thanksgiving table, my two highest priorities are flavor and sustainability. In Diestel’s Pasture Raised Whole Turkey, I’ve found both. What I love most about this bird is its pure turkey flavor. For too many years, I thought that bland turkey was all there was, but this one has helped me appreciate the rich, savory flavor of a well-raised bird.

I credit that bold flavor to Diestel’s farming practices, which include feeding its birds a mix of foraged feed and freshly-milled vegetarian grain, and regularly rotating the flock with other livestock to protect the health of the soil. Additionally, its Pasture Raised Whole Turkeys have a Global Animal Partnership (GAP) rating of five, the highest score possible, and the farm is also Regenified Certified by an independent organization that focuses on regenerative agriculture.

We host a modest crowd of anywhere from eight to 10 guests, so a 12 to 14-pound bird is perfect for us. That’s the smallest size available from Diestel, which also offers birds in the 16 to 18-pound range and the 20 to 22-pound range. The Pasture Raised Whole Turkeys start at $154.95 for a 12 to 14-pound bird. It’s an investment, but Diestel’s farming practices give me peace of mind knowing that it’s money well spent, and that’s something to be thankful for.

Tips for Roasting Diestel’s Pasture Raised Whole Turkey

I’ve been roasting turkeys for the past 12 years, even as an occasional special treat for my turkey-obsessed husband. Here are some of my go-to tips for turkey success.

• For a frozen 12 to 14-pound turkey, thaw in the refrigerator for about three days. Put the turkey in the fridge on Sunday so you can brine on Wednesday and roast on Thursday.

• Dry brine the bird for at least 12 hours in a mixture of salt, brown sugar, spices, and herbs for a flavorful, crispy skin.

• Remove the giblets before roasting and save them for giblet gravy.

• Allow the turkey to come to room temperature before roasting.

• Rest the turkey for 20 minutes after roasting before carving.